creamy tomato soup

2  tablespoons		unsalted butter
1  cup		onion, coarsely chopped
1		2 cloves garlic
28  ounces		whole peeled tomatoes
1  pinch		course salt
1  pinch		freshly ground pepper
1-1/2  cups		chicken stock
1/2  cup		heavy cream

Tip: For nutritional information on all the ingredients in creamy tomato soup just click on each ingredient name. Then adjust the serving size for any creamy tomato soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes. Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running). Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.